It's 7 a.m. at the Culinary Institute of America at Greystone. Chef John Difilippo is in front of his baking and pastry class, explaining the difference between a pie and a tart.
“This is not a pie, it’s a tart,” he tells the students, who are surprisingly alert and maybe even a little hyper for so early in the morning. They lean forward in their seats.
“A tart is more refined than a pie, while a pie is more rustic,” he tells them.